Perfectly sweet and tangy {no-bake} frozen raspberry lemonade desserts are easy to make and perfect for cooling off this summer!
Last summer we moved to Washington state from Utah. At the time I was seven months pregnant. Our new apartment, unlike our place in Utah, did not have A/C. Washington does not get as hot as Utah in the summer, so it’s understandable that most places for rent in our area don’t have air conditioning, but still… heat and pregnancy just don’t mix well.
To keep cool we bought several fans, I stuck my head in our freezer a lot, we went swimming frequently at our complex’s pool, and I ate sooooo many popsicles and other frozen desserts. At the time I basically didn’t want to eat anything unless it was frozen.
These mini frozen raspberry lemonade desserts are an all time favorite of mine. They are inspired by a dessert I had several times during my childhood. If you’ve ever made no-churn ice cream (like this recipe from Kevin and Amanda) then that’s basically what the raspberry lemonade portion of this recipe is; a totally divine pink lemonade no-churn ice cream on top of a graham cracker crust.
And, hello, any dessert with a graham cracker crust is amazing. You can make this with pink or raspberry lemonade concentrate, I’ve done it both ways. It’d probably be awesome with regular lemonade concentrate or strawberry lemonade concentrate, if you can find it. I’ve also done it with limeade concentrate. Clearly I’m obsessed.
I’ve included instructions for making these desserts in four small custard cups (you can view my page of small batch baking essentials if you’re unsure of what those are). However, if you don’t have custard cups, then no worries. I’ve also included instructions for making these in a muffin pan; see the recipe notes for details! What’s your favorite summer dessert?
- 3 graham cracker sheets, finely crushed (about 1/3 cup crumbs)
- 2 tbsp butter, melted
- 1 tbsp sugar
- 3/4 cup thawed raspberry lemonade concentrate
- 3/4 cup sweetened condensed milk
- 3/4 cup heavy whipping cream
- additional sweetened whipped cream for serving (optional)
- Place a medium size mixing bowl and the beaters of a hand mixer in the freezer for approximately 15-20 minutes.
- Grease the bottoms of 4 (6 oz) custard cups or ramekins with non-stick cooking spray. Stir graham cracker crumbs, melted butter, and sugar together. Divide crust mixture evenly between the 4 custard cups. Press down evenly in bottom of each cup to form a crust. Set aside in refrigerator.
- In a liquid measuring cup, stir together thawed juice concentrate and sweetened condensed milk.
- When bowl and beaters are sufficiently chilled, remove and whip cream until stiff peaks form. Fold in the lemonade mixture gently until completely combined. Divide between the 4 custard cups. Freeze for at least 4 hours before serving. Let sit at room temperature 5-10 min to let the “ice cream” portion of this dessert soften slightly before eating. Top with additional sweetened whipped cream if desired.
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Baking Yum 
Hi there, I log on to your blogs on a regular basis. Your story-telling style is witty, keep doing what you’re doing!
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